Summary

Ingredients

• 250 g butter, melted
• 50 g almond (s), blanched and round
• 150 ml yogurt
• 100 g suar
• 1 packet vanilla sugar
• 150 g semolina
• 1 teaspoon Baking powder
• 150 grams sugar
• 150 ml water
• 0.5 ½ lemon (s), the juice from it
• Fat for the shape

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Instructions

1. Prepare a syrup by boiling 150 ml of water and 150 g of sugar, simmering for two minutes and mixing with the lemon juice. Put aside.
2. Mix the yogurt, sugar and vanilla sugar together well. Mix in half of the melted butter, semolina, almonds and baking powder. Pour this mass about 3 cm high into a greased (preferably rectangular) mold and bake in a preheated oven at 180 ° C top / bottom heat for about 30 minutes.
3. Take the mold out of the oven and spread the syrup evenly over it. Cut the cake into squares or diamonds and put it in the oven for another 3 minutes. Finally, moisten with the remaining butter and let cool down well (preferably overnight).
4. Note: In the original recipe that I received once, there is twice (!) As much sugar in both the dough and the syrup. I`ve adjusted it to my taste. So you can vary the amount of sugar.